what is the best way to cook pot roast?

Question

i also need a good homemade sauce.


OH, YEAH I DON'T HAVE A CROCK POT....

thanks everyone

Answer 1

flour the outside of the meat, on all sides, brown in a little oil in a frying pan till "seared" pretty much on all sides.
Place meat in large pot, add:
2 beef bullion cubes
1 large can V8 juice
I chopped onion
2 tlbs chopped garlic
1 tsp+ salt and one of pepper
Cook on low heat at least several hours. Test with thermometer to 160% for medium doneness.
(You may also add partly cooked carrots and raw potatoes and they will cook along with the beef)

Answer 2

Hey,

Yes, it's worth it to buy a slow cooker. Look for a good roast...it'll depend on how many people you want to feed (2 lbs or so for two people). Buy potatos, pre-washed baby carrots, and onions. Buy two cans of beef stock and some seasoning (Mrs. Dash). I like to rinse the roast off to get rid of the nasties. Shake some salt and pepper into the bottom of a large stock pot and braise the roast on each side for a few minutes...just until it's a little brown. You'll have to add some stock while you're doing this. Place the roast in the slow cooker and turn it on high. Peel and cut up your potatos and onions...throw them in and add the carrots. Pour the cans of beef stock and a little water. Put the lid on and walk away for about five hours. You can do the same in an oven on a low setting (325-350?). It's much easier with the crock pot/slow cooker. Your house will smell great! Good luck.

Answer 3

OK, first you need to go buy a crock pot, get a nice sized one. These cost $19-30 at Wal-Mart or Target.

Now hit the grocery store and buy the following:
Potatos, onions, baby carrots, celery, beef bouillon cubes
and a roast.......be sure to pick one that is marbled with some fat.

Now wash out and plug in your new crock pot. Add 1 to 2 inches of water and about 5 bouillon cubes. Place ur roast in.
Cut your vegetables to bite size chunks. Let roast cook alone about 3 hours and now add the vegs, cook another 3-4 hrs. Add a little more water and 1 or 2 more cubes if your roast is not making enough juice on its own.

You can also add liquid smoke or garlic salt to get your desired taste.

Answer 4

Well you can cook it in a roaster in the oven. You can use a bag or not, and you want to brown the roast first by putting butter in a skillet and brown each side. Cut up some potatoes, carrots, and onions to put underneath and around the roast. You will want to season the roast with salt and pepper before browning it in the skillet. You can also put a little garlic powder or seasoning salt if you like those seasonings. You will want to cook it for about two hours at 375. I put a recipe down at the bottom in case you would like to try it. I hope this helps.

Answer 5

Americana Pot Roast:

Cooking spray
1 (4-pound) boned rump roast
6 cups (1/4-inch-thick) sliced onion (about 3 medium)
2 tablespoons Hungarian sweet paprika
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
3 garlic cloves, crushed
1/2 cup water
1/2 cup dry red wine or 2 tablespoons red wine vinegar
1 (14 1/4-ounce) can low-salt beef broth
6 small red potatoes (about 1 pound)
1/2 teaspoon salt
1/4 teaspoon black pepper
6 carrots, cut into 1 1/2-inch-thick pieces (about 1 pound)

Preheat oven to 300°.

Place a Dutch oven coated with cooking spray over medium-high heat until hot. Add roast, browning on all sides. Remove from pan; reduce heat to medium. Add onion; sauté 10 minutes. Add paprika, basil, oregano, thyme, and garlic; sauté 1 minute. Add water, wine, and broth; bring to a boil. Peel a 1/2-inch strip around each potato. Stir in salt, pepper, carrots, and potatoes. Return roast to pan. Cover and bake at 300° for 2 hours. Turn roast; cover and bake an additional hour or until tender. Serve with vegetables and broth.

Yield: 10 servings (serving size: 3 ounces beef, 2/3 cup vegetables, and 1/4 cup broth)

Answer 6

The best way:

Scott's Italian-inspired Pot Roast
(based on an Italian dish called manzo brasato alla Lombarda)

1 2-lb beef chuck roast
1/2 to 3/4 cup flour
1 teaspoon each garlic powder, dried thyme, salt, and paprika
1/2 teaspoon black pepper
1 medium yellow or white onion
3 cloves garlic
1 package whole fresh mushrooms
2 cups whole baby carrots
2 pounds new potatoes (red-skinned potatoes), washed, trimmed and cut into fourths
1 14.5-oz can beef broth
1 14.5-oz can tomato sauce (see Notes)
1/2 cup red wine
3 bay leaves
1/2 stick butter plus 1 oz olive oil

Preheat oven to 325 degrees F.

Place flour and seasonings in a large plastic bag; shake to mix. Cut chuck steak into six large chunks, toss in bag, shake to coat evenly with seasoned flour; leave closed in bag while you prepare the vegetables.

Cut onion into small dice; mash and mince garlic. Wash, trim and cut potatoes; set aside briefly.

In a large (7-quart) heavy, covered stockpot, heat butter and olive oil over medium-high heat till melted and the foam subsides, then add onions and garlic. Cook, stirring regularly, till clear.

Remove meat pieces from the bag and lower into the onion/butter mixture. Allow each piece to cook on each side for 2 to 3 minutes or till the flour browns lightly, then turn to another side. Each time you turn the meat, sprinkle a tablespoon or so of the seasoned flour over the meat to coat it -- this will make the sauce thick when it cooks. When the meat is browned lightly on all sides, the flour should all be absorbed. Pour in the wine and stir; it will start dissolving the flour and the browned pieces at the bottom of the stockpot.

Add the mushrooms, carrots and potatoes, then add the broth and sauce. Add the bay leaves. Allow the liquid to come up to a slow simmer on top of the stove, stirring occasionally. Then, cover and place the stockpot in the oven.

Set your timer for one hour; when it goes off, remove the stockpot and inspect. Stir to mix everything (especially the potatoes); they should be about half done at this point. Cover the timer, put it back in the oven, and set the timer for another hour.

When the timer goes off again, check your pot roast. By now the potatoes should be fluffy and break easily when split with a fork, and the meat should be tender and separate into strands. If not, put it back in the oven and wait 30 minutes.

My FAVORITE way to serve this is to have my wife make homemade bread; we eat the pot roast (which is halfway to being the world's best beef stew) out of bowls and dip homemade bread in to sop up the incredible sauce. Serve this with a big, chewy wine like a Rhone valley red (Perrin or "Parallel 45" would be good), or a robust Australian shiraz (Wolf Blass Yellow Label would be nice). Or to keep with the Italian theme, a valpolicella ripasso would be superb (not a plain valpolicella, the Ripasso part means that the pomace from amarone is added to the grapes -- er. pomace means "mashed partly fermented grapes" and amarone is a rich and expensive Italian wine).

Notes

For the tomato sauce, use canned (or homemade) plain tomato sauce -- not prepared spaghetti sauce.

Answer 7

The Best way to cook a pot roast without a crock pot is to simmer it inside a dutch oven (or lidded pot) on top of your stove or you can heat inside oven.

See recipe below.

Pot Roast-
2 bushels of parsley crushed
6 peppercorns
2 bay leaves
1 teaspoon thyme

put spices in a side dish for add spices later

1 (3 to 6 pound) chuck, bottom round or
shoulder roast (with or without bone)
2 to 3 tablespoons flour
1 to 1 1/2 teaspoons salt
1/2 to 1 teaspoon freshly-ground black pepper
2 to 3 large onions, sliced
2 to 3 tablespoons oil and butter
2 to 3 cups beef stock or broth

Sprinkle roast on all sides with mixture of flour, salt and pepper. Melt oil and butter in a large cast iron Dutch oven with a tight fitting lid. Brown meat well on all sides in the hot fat. Add sliced onions, herbs and beef stock. Cover and simmer (do not boil) on top of stove or at 325 degrees F in the oven for 1 1/2 hours. Turn meat midway through cooking. Let pot cool. Refrigerate overnight.

I hope this yummy treat proves helpful to you!

Answer 8

Crock pots the best...but...i've cooked one..slow in the oven..cook it on about 250...all day..with some water, seasoning, maybe one of those pot roast packets, and some veggies.

Answer 9

Put it in a pot on your stove with some water, or broth in it, and cover it with a lid and let it simmer for the afternoon.
A great easy sauce is beef broth (low salt kind), onion soup (low salt kind) and some cornstarch with cold water. Simmer, thicken and you could add this to the roast later.

Answer 10

I like to use the Bag-in-Seasoning the best. It only takes about 45 minutes, and its so easy. You can add the potatoes and carrots with the skin on; also I add Liptons onion soup mix too.